This Slow Cooker Quinoa Chicken recipe puts a healthy twist on a classic takeout favorite, and it’s absolutely delicious! The best part? It’s incredibly easy to make! (Gotta love crockpot meals!)
What really makes this dish are the candied cashews — they are to-die-for! My husband had to shoo me away while he was cooking them because I kept trying to sneak them.
I love this recipe because it is the perfect healthy weeknight dinner and makes awesome leftovers. OR you can serve this dish when you have company and really wow your guests!
- 1 cup quinoa (uncooked)
- 1lb chicken breast, cubed (about 3 breasts)
- 1 onion, chopped or sliced sliced
- 1 red bell pepper, chopped or sliced
- 3 stalks of bok choy, chopped into 1″ pieces
- 1 cup whole cashews
- 1 tsp sesame seeds
- 1 cup chicken broth
- 2 TB soy sauce
- 1/2 cup Hoisin sauce
- 1 TB rice wine vinegar (or other light vinegar)
- 1/2 cup white wine
- 2 TB Mirin (sweet Japanese cooking wine)
- 1 tsp powdered ginger
- 1 tsp garlic powder
- sliced green onions for garnish
STEP ONE: Layer ingredients in slow cooker (this classic Crock-pot has lasted us years!) in this order: quinoa, onions, peppers, bok choy, chicken.
STEP TWO: In a medium mixing bowl, whisk together liquid ingredients EXCEPT for 2 TB Mirin. Pour this sauce over ingredients in slow cooker. Cover and cook on high for 2 hours.
STEP THREE: In a small frying pan over medium heat, quickly saute cashews with 2 TB Mirin for about 20 seconds. The Mirin should caramelize on the cashews, forming a stick-sweet coating like candy. Set aside.
STEP FOUR: Before serving, top your quinoa chicken with candied cashews, sesame seeds, and sliced green onion.
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